Monday, July 22, 2013

Mango frozen yogurt recipe

In the middle of a super hot Phoenix summer, this mango frozen yogurt is exactly what I need. It's the perfect choice to cool off at the end a sweltering day! (^-^)

Frozen yogurt is a lighter, healthier option than ice cream, since it is made with yogurt instead of fatty cream. However, if you're going for a creamy result, you can opt to use full fat yogurt. Greek yogurt is super thick and creamy, with a delightfully tangy taste. Whole milk Greek yogurt is always the best choice for frozen yogurt.

Ingredients:

2 ripe mangoes, peeled, pitted and chopped

½ cup sugar (or to taste)

1 cup homemade whole milk yogurt or Greek yogurt

½ tsp lemon juice

Instructions:

Use a blender or a food processor, purée together mango flesh, lemon juice, and sugar until smooth. Add the yogurt and continue to pureé until smooth. Freeze according to ice cream maker manufacturer's instructions. My machine took me 25 minutes. Then serve right away as soft serve, or store in a freezer-safe container and place in freezer for a few more hours if you want a firmer texture.

If you don't have an ice cream maker, pour the mixture into a plastic or other shallow freezer proof container, freeze for 6~8 hours. Take it out every 2 hours or so, beating with a fork, electric beater or in a food processor to break up the crystals. It’s finished once there are no more chunks of ice remaining. The texture won't be as creamy and smooth but it still works.